Clam Chowder

Here is a classic favorite… modified to be healthy, but just as hearty! Are you a clam chowder fan? Instantly I’m taken back to my childhood with such fond memories of winter sledding days in the snow! yummm, time to eat!

Instructions

• 5 tsp olive oil, divided use

• 2 slices turkey bacon, chopped

• 1 medium onion, chopped

• 2 medium stalks celery, chopped

• 2 medium carrots, chopped

• 2 medium russet potatoes, peeled, cut into cubes

• 1½ tsp fresh thyme (or dried thyme leaves), finely chopped

• 1 tsp sea salt

• ½ tsp ground black pepper

• 1½ cups low-sodium organic vegetable broth 

• 1½ cups clam juice

• ¼ cup whole-wheat flour

• 1½ cups unsweetened almond milk

• 2 cups chopped clams  

Instructions

1. Heat 2 tsp oil in a medium saucepan over medium-high heat.

2. Add turkey bacon and onions; cook, stirring frequently, for 5-8 minutes, or until onions are translucent.

3. Add celery, carrots, potatoes, thyme, salt, and pepper. Cook, stirring frequently, for 5-6 minutes.

4. Add vegetable broth and clam juice and bring to a boil. Reduce heat to low and gently boil for 15 minutes.

5. Heat remaining 3 tsp oil in a medium saucepan over medium heat.

6. Add flour and cook, stirring frequently, for 2-3 minutes.

7. Add 1 cup of hot liquid from the medium saucepan; whisk until well-blended. Add this thickened mixture back to the saucepan. Cook, stirring frequently, for 3-5 minutes, or until thickened.

8. Add almond milk and clams. Cook, stirring frequently, for 3-5 minutes or until thickened.

Chocolate Hazelnut Smoothie Bowl

I don’t always have time to make a beautiful and delicious smoothie bowl during the week, but the weekend is the perfect time indulge in things like this Chocolate Hazelnut Smoothie Bowl!

Ingredients

• ¾ cup unsweetened almond milk

• 1 scoop Chocolate Whey (or Plant-Based Vegan) Shakeology

• 2 tbsp raw hazelnuts, chopped

• 1 cup ice

• 1½ tsp sesame seeds

• 1 tbsp dark chocolate, chopped

• 1 tsp shredded coconut

Instructions

1. Place almond milk, Shakeology, hazelnuts, and ice in the blender; cover and blend until smooth.

2. Place smoothie in a medium bowl and top with coconut, sesame seeds, and chocolate. Serve immediately!

You can also get creative with your toppings - how good would ½ a sliced banana be on this bowl?! Just make sure to keep track based on the nutrition plan you follow. If you do this, add 1P to your container count.

Portion Fix Containers: ½ Yellow, 1 Red, ½ Blue, 1 Orange, 1 tsp.
2B Mindset Plate It: Remove the tablespoon of dark chocolate and add some fruit to this recipe for a great breakfast.

I also wanted to quickly share the best way to save money on your Shakeo because sometimes people forget that your daily superfoods is not an addition to your diet; it’s a healthy replacement for things you’ve been eating! You don’t add Shakeology on top of all the stuff you buy + eat… you substitute your shake in place of unhealthier options!

So, you can save 25% off the price of your monthly Shakeology (and any other nutritionals you buy) just by joining our Preferred Customer program! You’re not coaching so it doesn’t affect your taxes, and you can even refer others who are inspired by what they see you doing! If you want more details, email me! Happy to see if it’s right for you!

Gingerbread Shakeology - It's not limited to Christmas time!

I’ll never tell you to skip your favorite holiday treats - but it’s also important to find balance because let me tell you, there are certain cookies this time of year that I could sit and eat 17… not a good look 😅

So, when you’re craving something sweet, but trying to be mindful of your meal plan, this Gingerbread Shakeology is great to mix up to capture all the flavors of the classic cookie!

Want even more gingerbread recipes? Check out my all time favorites!

Gingerbread Energy Balls

Gingerbread Protein Pancakes

Gingerbread Granola

Now, to the shake!

Ingredients

• 1 cup unsweetened almond milk

• 1 cup ice

• 1 scoop Chocolate Shakeology

• 1 tsp ground cinnamon

• ¾ tsp finely chopped fresh ginger (or ¼ tsp ground ginger)

• 1 tsp pure vanilla extract

Instructions

1. Place almond milk, ice, Shakeology, cinnamon, ginger, and extract in the blender; cover and blend until smooth.

Portion Fix Containers: 1 Red, 1 tsp.
2B Mindset Plate It: A great snack(tional) or enjoy as part of breakfast.

Pumpkin Spice Cake Pops - Perfect healthy Valentine's Day dessert!

Most days, I drink my shake and that’s how I get my daily dose of superfoods. But if you’re looking for a fun way to enjoy the flavors of the season… how amazing do these No-Bake Pumpkin Spice Cake Pops look?!

Ingredients

• 2 scoops Pumpkin Spice Plant-Based Vegan Shakeology

• 4 large Medjool dates, pitted

• ¼ cup almond flour

• ¼ cup unsweetened almond milk

• 6 lollipop sticks, popsicle sticks, or toothpicks

• ¼ cup semisweet chocolate chips

• 2 tsp coconut oil

Instructions

1. Combine Shakeology, dates, almond flour, and almond milk in a food processor; cover and pulse until fine crumbs form, scraping down sides as needed.

2. Shape mixture into six equal balls; insert a stick into the center of each, pressing the ball firmly around the stick. Set aside.

3. Add chocolate chips and coconut oil to a small microwave-safe bowl; microwave on high for 30 seconds. Stir, then microwave 30 seconds more if needed.

4. Dip each cake ball into chocolate mixture to coat. Place into a cake pop stand (you can easily make this by poking holes in the bottom of a kleenex box) or arrange on a plate lined with parchment paper. Refrigerate until chocolate hardens, about 15 minutes.

5. Transfer to an airtight container + refrigerate for up to 24 hours.

1 serving = 1 cake pop
Portion Fix Containers: 1 Yellow, 3 tsp.
2B Mindset Plate It: Enjoy as an occasional treat. Be sure to track!

Grapefruit + Cherry Shake!

Welcome to Superfood Sunday! I don’t know about you, but for me… sometimes I end up mixing up the same shake every single weekday. There’s nothing WRONG with that because if it’s not broke, why fix it, amiright?

But sometimes on the weekends I like to get creative and try something a little more adventurous ; I like to live on the WILD SIDE I guess you could say! ;)

Today, I challenge you to try a new smoothie recipe. I’m blending up this Grapefruit + Cherry Shake!

• 1 cup sparkling water, divided use

• ¼ cup 100% grapefruit juice, unsweetened

• 1 cup ice

• 1 scoop Vanilla (Vegan or Whey) Shakeology

• ½ medium orange, peeled

• ¼ cup frozen cherries

Instructions

1. Place ½ cup water, grapefruit juice, ice, Shakeology, orange, and cherries in a blender; cover + blend until smooth.

2. Add the remaining ½ cup of water; mix well + serve immediately.

I always blend for 1-1.5 minutes to give it the best texture. Experiment with how much ice + liquid you use to get the creaminess you desire. Share your tips below in the comments. I’m always up for learning more tricks!

Portion Fix Containers: 2 Purple, 1 Red
2B Mindset Plate It: This recipe makes a great breakfast.

Apple Butternut Squash Soup

I love a soup that can be made in big batches and stored in the freezer for busy weeknights… so, add this Apple Butternut Squash soup to your meal prep plan! And it’s so flavorful, you don’t even need toppings; but, if you’re in the mood to spice it up, you could try topping it with microgreens, red pepper flakes, pumpkin seeds, or a dollop of plain yogurt!

Ingredients

• 4 lbs butternut squash, cut in half lengthwise, seeds discarded

• 2 tbsp olive oil

• 1 medium red onion, chopped

• 5 medium Granny Smith apples, peeled, chopped

• 4 cups low-sodium organic chicken broth

• 1 thin slice fresh ginger, peeled, finely chopped

• ¼ tsp ground nutmeg

• 1 cup reduced-fat (2%) milk

• 1 tsp sea salt

• 1 tsp ground white pepper

Instructions

1. Preheat the oven to 400°F.

2. Place squash halves on a baking pan cut sides up. Cover with foil and bake for 45 to 50 minutes, or until tender. Set aside.

3. While squash is baking, heat oil in a large saucepan over medium-high heat.

4. Add onion and cook, stirring frequently, for 3-4 minutes or until tender.

5. Add apples, broth, ginger, and nutmeg; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until apples are tender. Remove from heat and set aside.

6. Place the apple mixture in the blender, in 2 or more batches as necessary. Cover with the lid and kitchen towel and blend until smooth. Return the apple mixture to the saucepan and set aside.

7. Scoop out squash flesh and place the squash with milk in the blender, in 2 or more batches as necessary. Cover with the lid and a kitchen towel; blend until smooth.

8. Place squash in the saucepan with apple mixture, salt, and pepper. Bring to a gentle boil over low heat, stirring frequently. Remove from heat right away. 

9. Ladle into 8 serving bowls.

Portion Fix Containers: 3 Green, 1 Purple, 1½ tsp 
2B Mindset Plate It: A great FFC as part of lunch.

Tomato Soup

It’s Wednesday and time for some warm and wholesome soup recipes that can be added to your weekly meal planning 🍲  Try this soup recipe to warm up your family on cold weeknights! Meal prep tip —> make a big batch of soup and then freeze smaller portions, or even individual servings, for when you need a quick lunch or dinner for the family, or just yourself!

Ingredients

• 1 tbsp olive oil

• ½ medium onion, chopped

• 5 medium tomatoes, chopped

• 2 cups low-sodium organic chicken broth (or veggie broth)

• 1 tsp lemon pepper, to taste

Instructions

1. Heat oil in a large saucepan over medium-high heat.

2. Add onion; cook, stirring frequently, for 3-4 minutes, or until onion is soft.

3. Add tomatoes; cook, stirring frequently, for 2-3 minutes, or until tomatoes are soft.

4. Add broth and bring to a boil. Reduce the heat to low and gently boil for 15 minutes.

5. Place soup and lemon pepper in a blender or food processor, in 2 or more batches if necessary. Cover with the lid and a kitchen towel; blend until smooth.

6. Portion into 4 serving bowls.

Obviously tomato soup is best served with grilled cheese!! I like this one!

This recipe makes 4 servings.

Ultimate Portion Fix Containers: 1 Green, ½ Yellow, 1 tsp.

2B Mindset Plate It: A great veggie as part of lunch or dinner.

Turkey Ramen - UMMM yessss, please!

Let’s uplevel the college dorm fav with this homemade Turkey Ramen.

Ingredients

• 1 tsp extra-virgin organic coconut oil

• 1 cup shredded carrots

• 4 cloves garlic, chopped

• 4 cups low-sodium organic chicken (or veggie) broth, hot

• 2 tbsp reduced-sodium soy sauce

• 1 tbsp red miso paste

• 1 tbsp + 1 tsp fresh ginger, finely chopped

• 2 cups cooked ramen noodles (whole-grain, if possible)

• 1 cup shiitake mushrooms, thinly sliced

• 1 cup bok choy, coarsely chopped

• 1 cup Napa cabbage, thinly sliced

• 2¼ cups turkey breast, shredded and roasted (approximately 12 oz)

• 1 tsp sesame oil

• 2 hard boiled eggs, large, cut in half

• 2 green onions, thinly sliced (for garnish)

Instructions

1. Heat coconut oil in a large skillet over medium heat.

2. Add carrots and garlic and cook, stirring frequently, for 1-2 minutes. Set aside.

3. Combine broth, soy sauce, miso paste, and ginger in a large measuring cup; whisk to blend and set aside.

4. Divide noodles evenly between 4 serving bowls. Top evenly with carrot mixture, mushrooms, bok choy, cabbage, and turkey. 

5. Top evenly with broth mixture. Drizzle evenly with sesame oil.

6. Top each bowl with half an egg and sprinkle with green onions + serve!

Portion Fix Containers: 1 Green, 1 Red, 1 Yellow, 1 tsp
2B Mindset Plate It: Add a side salad or more veggies to make a great lunch.

Vegetable Soup

Let’s warm up with some hearty veggie soup! Feel free to substitute any veggie you have in the fridge! We don’t want to create unnecessary trips to the grocery store, nor waste any food. I try to switch a red for a red (like tomatoes for red peppers) and greens for greens (like spinach, kale, arugula, broccoli, green beans, for each other)

Ingredients

• 1 tbsp olive oil

• 1 medium onion, chopped

• 2 medium carrots, sliced

• 2 cloves garlic, chopped

• 1 cup white corn kernels

• 1 (14.5 oz) can diced tomatoes, no salt added

• 3 cups low-sodium organic vegetable broth

• 1 tsp dried ground thyme

• 2 bay leaves

• 1 cup broccoli florets (or cauliflower florets)

• 2 medium red or white potatoes, cut into ¾ - inch cubes

• 1 medium yellow squash, cut into ¾ - inch cubes

• 1 cup medium zucchini, cut into ¾ - inch cubes

Instructions

1. Heat oil in a large stockpot over medium-high heat.

2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce the heat to medium-low; cook, stirring occasionally, for 10 minutes.

5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.

6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.

Ham and Cheese Toastie

Sometimes, we think healthy eating is complicated or that we need to make these elaborate recipes for our meal plans. I want to make those ideas toast… by sharing simple, delicious toast recipes with you this month. Let’s get to it with this Ham + Cheese toast… but let’s elevate it with some amazing cheese and the most nutritious choices when it comes to ingredients!

Ingredients

• 1 large egg

• 1 slice low-sodium sprouted wheat bread, toasted

• 3 slices of ham, nitrite-free + minimally processed

• ¼ cup Gruyere cheese 

• Chopped fresh chives (optional garnish)

Instructions

1. Preheat broiler on high.

2. Heat a nonstick skillet, lightly coated with spray, over medium-low heat. 

3. Break the egg into the skillet and cook for 2-3 minutes (or until white is firm and yolk begins to set). Turn with a spatula and cook for 1 more minute (or until the egg reaches your doneness preference).

4. Top toast with ham, fried egg, and cheese. Place the toast under the broiler for 3-5 minutes - make sure to monitor it!

5. Garnish with chives and enjoy!

This recipe makes 1 serving.
Portion Fix Containers: 1 Red, 1 Yellow, 1 Blue
2B Mindset Plate It: This recipe makes a great breakfast

Fill your freezer!

Meal prep doesn’t have to be a chore. Let me help you make things easier by filling your freezer with great food choices!

Click the image or download the file here.

Avocado Toast

This isn’t your grandma’s side of toast with butter, although she made a mean piece of toast! This recipe is no side dish either; it is a nutritious and delicious breakfast that will have you starting your day right. Make it a complete meal with 2 poached eggs or 8 scrambled egg whites!

Ingredients

- 1 medium ripe avocado, mashed

- 1 dash sea salt

- 1 dash fresh ground black pepper

- ½ tsp crushed red pepper flakes

- 2 tsp fresh lime or lemon juice

- 4 slices low-sodium sprouted whole-grain bread, toasted

- ¼ cup raw pumpkin seeds, toasted

Instructions

1. Combine the avocado, salt, pepper, red pepper flakes, and lime juice in a medium bowl. Mash until well-mixed and slightly chunky.

2. Evenly spread avocado on top of each slice of toast. Top evenly with pumpkin seeds.

This recipe makes 4 servings.
Portion Fix Containers: 1 Yellow, 1 Blue, ½ Orange
2B Mindset Plate It: Makes a great FFC + accessory as part of breakfast or lunch.

Roasted Chickpeas

Do you love crunchy snacks? Here is a wholesome, easy, and nutritious snack that will not negatively affect your goals💥

Roasted Chickpeas

If you crave a little crunch in your snacks, try roasting your own chickpeas.

The key here is to:

Rinse your chickpeas first and then pat completely dry.

Roll the garbanzos in some olive oil.

Add salt and pepper or your favorite seasoning mix.

Bake at 400 degrees F for 25-30 minutes or until crunchy.

This is a great FFC to add to any recipe if you follow 2B Mindset; if you are using the Ultimate Portion Fix, a serving of roasted chickpeas is 1 Yellow + ½ tsp.

Want to get extra creative with your roasted chickpeas? Try this Maple Chai Roasted Chickpea recipe: https://www.beachbodyondemand.com/blog/maple-chai-roasted-chickpeas

Edamame Hummus!

When it comes to snacks, do you dig dips? Here is a wholesome, easy, and nutritious snack that does not derail your meal plan!

Edamame Hummus! You can spice up your standard hummus recipe by adding edamame, which provides a boost of nutrition and flavor without any added sugar.

Simply puree a handful of cooked edamame, one can of garbanzo beans and some garlic, lemon juice, and olive oil together. Dip your favorite veggie sticks and you’ve got a nutritionally enhanced hummus that steers clear of added sugar!

Here are some of my other favorite hummus recipes that fit perfectly into your meal plan!

Thai Hummus with Peanuts: https://www.beachbodyondemand.com/blog/thai-hummus-peanuts

Avocado Hummus: https://www.beachbodyondemand.com/blog/avocado-hummus-recipe

White Bean + Roasted Red Pepper Hummus: https://www.beachbodyondemand.com/blog/white-bean-and-roasted-red-pepper-hummus

Healthy Thanksgiving Sides

Today, I thought I would share some ideas for healthy and wholesome holiday side ideas that will not derail progress on your next level goals - whether that’s for Thanksgiving tomorrow or heading into other holiday dinners!

Roasted Veggies
I don’t know if there is any vegetable that DOESN’T taste good when you roast it - carrots, Brussels sprouts, beans, beets… get creative!

Sweet Potato Casserole

Both white and orange sweet potatoes are packed with nutrition and are a great side dish to serve your Thanksgiving guests!

Smoked and Spiced Pecans

If you’re looking for a snack that smells and tastes like Thanksgiving, try making your own smoked and spiced pecans. In usually less than an hour, you can make a delicious snack or appetizer!

Here are 32 veggie side dishes for Thanksgiving or any holiday meal! https://www.beachbodyondemand.com/blog/vegetable-side-dishes-for-thanksgiving

Spaghetti Squash

Now that the weather is changing, you may want to add some comfort foods into your meal plan. Don’t worry, we’ve got you! We’re sharing some nutritious + wholesome foods and meals that you can add to your weekly rotation. These meals will be easy, delicious, and healthy to help keep you on track for your next level nutrition goals!

Here is a wholesome food to add into your diet:

Spaghetti Squash - It’s unique texture shreds like spaghetti once it’s cooked!

To prepare, cut the squash in half longwise and scoop out the seeds.

Brush the cut edges with oil and roast at 425 degrees F for one hour.

Shred the squash with a fork when done.

*For a quicker fix, place the cut and scooped squash face down in a casserole dish in an inch of water and microwave for 5-7 minutes.

Here is one of my favorite spaghetti squash recipes - lasagna! https://www.beachbodyondemand.com/blog/spaghetti-squash-lasagna-recipe

Almond Milk Chai Latte

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As the weather cools down, I love to add in more warm drinks, especially in the morning - this almond milk chai latte is a great source of antioxidants and a fun way to switch things up instead of your standard morning coffee!

This recipe makes 2 servings.

Ingredients

• 2 cups unsweetened vanilla almond milk (or other milk alternative)

• 2 black tea bags

• ¾ tsp ground cinnamon

• ¼ tsp ground ginger

• ⅛ tsp ground cloves

• 4-8 tsp honey (to taste)

Instructions

1. Heat up the almond milk in a saucepan over medium-high heat, until it begins to bubble over the edges of the pan.

2. Turn off the heat and add tea bags to the pot of hot milk. Wait 3-5 minutes for the tea to steep; then, remove the bags.

3. Add in cinnamon, ginger, cloves, and honey. Turn the heat to medium; whisk to combine, stirring regularly, until the mixture is hot.

4. Adjust any seasoning to your taste and serve immediately.

You can store leftovers in an airtight container for up to 4 days in the fridge - serve chilled over ice or reheat on the stove!

Ultimate Portion Fix Containers: 1 tsp
2B Mindset Plate It: Enjoy as an occasional treat.

Surviving the Holidays + Fun Workout Challenge!

Click image to download pdf!

Can you believe we're talking about the holidays? Thanksgiving, Halloween, Christmas and New Years are all going to be here before you know it! Here's my Holiday Survival Guide with lots of ideas for healthier holiday recipes and tips for staying on track and enjoying every minute. I've got you covered this holiday season!

Bonus, I included 8 different workouts to help get you moving, even as the weather gets colder. These are some of our newest programs and they are all so good! If you are looking for a new full program or just a few workouts to try out, press play and try them out. I would love to hear what you think of them, so if you try one out, send me your thoughts!

Apple Cinnamon Overnight Oats

Overnight oats are one of my favorite breakfasts for fall - and this recipe has all the best autumn flavors! Plus, it’s high in protein and fiber, so you stay full all morning! Bonus: it tastes like dessert, I’m here for that! 

Let me know if you make this Apple Cinnamon Crumble Overnight Oats and what you think!

Ingredients

For overnight oats

• ¾ cup unsweetened almond milk

• ½ cup dry rolled oats

• 2 scoops vanilla protein powder (I use Shakeology)

• 1 small apple, chopped, divided use

• 2 tsp chia seeds

• 1 tsp pure vanilla extract

For crumble

• 1 tbsp chopped pecans, unsalted

• 1 tbsp dry rolled oats

• 2 tsp almond flour

• 1 tsp coconut sugar

• 1 tsp extra-virgin organic coconut oil

• ½ tsp ground cinnamon

Instructions

1. To make overnight oats, combine almond milk, oats, protein powder, ½ apple, chia seeds, and extract in a medium bowl and mix well. Evenly divide the oat mixture between 2 jars; seal the jars and refrigerate overnight.

2. To make crumble, combine pecans, oats, almond flour, sugar, oil, and cinnamon in a small bowl; mix well.

3. In the morning, top each jar evenly with crumble and remaining apple pieces. Store refrigerated in an airtight container for up to 24 hours.

Spicy Butternut Squash Soup

I love a good soup for meal prep and this one makes enough for the whole family or a week of lunches! You can whip up a pot of this Spicy Butternut Squash Soup on the weekend and then look forward to eating this flavorful, rich soup all morning 😉 If you don’t love spicy foods, just omit the red pepper flakes, it’s super easy to modify!

Ingredients

• 2 tbsp olive oil

• 3 medium onions, chopped

• 4 garlic cloves, finely chopped

• 1 medium butternut squash, peeled and seeded, cut into 1” pieces

• 5½ cups low-sodium organic vegetable broth

• 1 tsp crushed red pepper flakes

• 3 fresh thyme sprigs, leaves removed and chopped, stem discarded (divided use)

• 6 tsp reduced-fat (2%) plain yogurt 

Instructions

1. Heat oil in a large saucepan over medium-high heat.

2. Add onions; cook, stirring frequently, for 8-10 minutes or until onion is translucent.

3. Add garlic and cook, stirring frequently, for 1 minute.

4. Add squash, broth, and red pepper flakes; bring to a boil. Reduce the heat and gently boil, covered, for 25-30 minutes or until squash is soft. Remove from heat.

5. Place soup in a blender or food processor in 4 or more batches, as necessary; cover with lid and kitchen towel. Blend until smooth.

6. Return soup to saucepan over medium heat. Add 1 tsp thyme and cook, stirring constantly, until soup is hot.

7. Season with salt and pepper if desired.

8. Ladle soup into 6 serving bowls. Garnish each with 1 tsp yogurt and sprinkle all bowls with remaining 2 tsp of thyme.

Yields: 6 servings.

Ultimate Portion Fix Containers: 3 Green, 1 tsp

2B Mindset Plate It: A great FFC as part of lunch